Authentic Mexican Corn Bread

Use 2 kinds canned corn, Mexican condensed milk, and cornmeal to make a rich, sweet cornbread that's more like a spoon bread.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 448 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 teaspoon salt
• ½ cup butter, melted
• ½ cup all-purpose flour
• 1 tablespoon baking soda
• 1 (15 ounce) can cream-style corn
• 5 large eggs
• 1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
• ½ cup white sugar (Optional)
• 2 (15.25 ounce) cans whole kernel corn, drained and rinsed
• 2 ½ cups cornmeal

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Pour batter into the prepared baking dish.

Step 3

Grease and flour a 2-quart baking dish.

Step 4

Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.

Step 5

Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.

Step 6

Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.